Food has this incredible power to heal isolation and build bridges between strangers. I was reminded of this during a podcast conversation this week, and it got me thinking about all the ways sharing food creates ripples of connection far beyond our own tables.

Think about the neighbour who drops off soup when someone’s sick, or the viral TikTok recipe that gets thousands of people cooking the same dish in their kitchens worldwide. There’s the community garden that transforms vacant lots into gathering spaces, or the way restaurant workers become family to regulars. Food banks don’t just feed bodies—they create networks of care. Even a simple Instagram story of someone’s dinner can spark conversations, recipe swaps, and new friendships across continents.

When we share food, whether physically or digitally, we’re saying “you belong here.” We’re creating invisible threads that weave us together. I’m so grateful you’re all part of this journey with me.

Speaking of sharing—today’s recipe for tomato jam with whipped ricotta and homemade flatbreads is the kind of dish that begs to be passed around a table. Perfect for gathering your people, or inspiring someone else to gather theirs. I’ve shared the recipe below for the tomato jam today and later this week I’ll share the homemade flatbreads and whipped ricotta so stay posted for that.

This jam captures the essence of summer in a jar. The slow cooking process concentrates the tomatoes’ natural sweetness whilst a touch of balsamic vinegar adds complexity. Fresh basil and orange zest elevate it to something truly special.

Ingredients:

• 1.4kg ripe tomatoes (mix of varieties for complex flavour)
• 100g caster sugar
• 2 tbsp balsamic vinegar
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves, chopped
• 2 garlic cloves, bashed
• 8-10 fresh basil leaves
• Zest of 1 orange

Method:

1. Prepare the tomatoes: Core and roughly chop tomatoes into 2.5cm pieces. Don’t worry about peeling—the skins will break down during cooking.
2. Start the jam: In a heavy-bottomed saucepan, combine tomatoes, sugar, balsamic vinegar, lemon juice, salt and pepper. Bring to the boil over medium-high heat. The mixture will look quite watery at first, but don’t worry—the long cooking process will transform it into a lovely jammy consistency.
3. Add aromatics: Add thyme leaves and bashed garlic cloves. Reduce heat to medium-low and simmer, stirring occasionally.
4. Cook until jammy: Continue cooking for 35-45 minutes, stirring more frequently as it thickens.
5. Add basil: In the last 10 minutes of cooking, tear the basil leaves and stir them in.
6. Finish and store: Remove garlic cloves. Stir in the orange zest. Taste and adjust seasoning. Allow to cool completely before storing in the fridge for up to 3 weeks.

Tip: The jam will continue to thicken as it cools, so don’t worry if it seems slightly loose whilst hot. The basil will darken slightly but adds incredible flavour depth.